Recipe: Delicious Paleo Pumpkin Bread

Paleo Pumpkin Bread. In place of wheat flour (Paleo diets are grain free), I made this Paleo Pumpkin Bread with almond flour. It's available at many grocery stores and online, and I've also included a recipe note to make your own from slivered almonds if you prefer.(Use up any extra almond flour in these tasty Almond Flour Pumpkin Muffins.) Simple Paleo Pumpkin Bread Gluten free, Grain free, Dairy free Simple Paleo Pumpkin Bread. Perfectly simple and delicious Paleo Pumpkin Bread that's great alone as a breakfast bread or toasted with butter or nut butter.

I've got a thing for quick breads. They're quick, easy, reliable, and always delicious. I usually end up making banana bread of some variety based off of the chocolate cinnamon recipe I've shared with you all. You can have Paleo Pumpkin Bread using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Paleo Pumpkin Bread

  1. Prepare 1 cup of Blanched almond flour.
  2. You need 1/4 tsp of sea salt.
  3. It’s 1/2 tsp of baking soda.
  4. You need 1 tbsp of pumpkin spice mix.
  5. It’s 1/2 cup of roasted or canned pumpkin.
  6. Prepare 2 tbsp of honey.
  7. Prepare 3 large of eggs.

I'm pretty sure my mother in law always makes sure that we have a healthy stock of bananas in the hopes that I make banana bread when they go overly ripe. The base on this paleo pumpkin bread recipe stays the same as my previous quick bread recipes – almond flour, tapioca flour, baking soda, salt, butter (or coconut oil) and vanilla extract. But instead of mashed bananas we'll used organic canned pumpkin and instead of honey we'll use maple syrup. I am so excited about today's recipe.

Paleo Pumpkin Bread instructions

  1. Combine pumpkin, honey, and eggs..
  2. Add almond flour, salt, baking soda and spices..
  3. Pour batter into loaf pan..
  4. Bake for 35-45 min at 350°F..
  5. Cool and serve..

I have been working on this Eggless Pumpkin Bread quite a bit. This has been one of my longest recipes to create. I tested the recipe tons of times until it finally came out the way I want it to. For longer storage, wrap each completely cooled slice in plastic wrap, and place the wrapped slices in a freezer bag in the freezer. Made with high-protein almond flour, my lusciously moist, gluten-free, dairy-free pumpkin quick bread came about by popular demand.